UNITS
SCALE
INGREDIENTS
CRUST
- For dusting All-purpose flour
- 1 crust Pie dough, store bought
FILLING
- 1 tbsp Butter
- 2 cups Shallot, sliced
- 6 cups Mushroom, preferably Portobello, sliced
- To taste Salt
- To taste Black pepper, freshly ground
- 6 large Egg
- ¾ cup Heavy cream
- 1 cup Gruyere cheese, grated
- To taste Salt
- To taste Black pepper, freshly ground
METHOD
- Preheat oven to 190°C / 375°F.
- On a floured work surface, using a rolling pin, roll out pie dough to a 30 cm / 12” round.
- Place pie dough in a 23 cm / 9” pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
- Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
- In a large skillet, melt butter over medium-high. Add shallots and mushrooms and season with salt and black pepper. Cook until light golden, about 8 to 10 minutes.
- In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, Gruyere cheese, salt and black pepper. Whisk again and pour into pie crust.
- Bake until the center of quiche is set, about 40 to 45 minutes. Serve warm or at room temperature.
NOTES
- Use your favorite mushroom in this quiche. For added flavor, use a couple of different varieties; shiitakes work well
- For a more challenging recipe, make your own pie crust
- You can substitute gruyere with Gouda or Provolone cheese
- Garnish with chives or parsley if you wish
